The two-Michelin-starred chef introduces a bespoke four-cycle in-flight menu, beginning with an all-vegetarian, Ayurveda-inspired first cycle, available on routes from Doha to India. 

Bangkok, Thailand – As a pioneering force in the culinary world, two Michelin-starred Chef Garima Arora now brings her culinary vision to the skies by partnering with Qatar Airways to launch an exclusive Business class menu. Officially launched on 15th November 2025, the menu will be available on routes from Doha to India. This collaboration spans four menu cycles, refreshed every three months. Each cycle shines a light on a distinct facet of Indian cooking, with the inaugural menu rooted in India’s vegetarian traditions and inspired by the principles of Ayurveda, offering travellers a nourishing, balanced, and elevated dining experience at 30,000 feet. 

Speaking about the collaboration, Chef Garima said, “By choosing to do a vegetarian menu for the first cycle of our collaboration with Qatar Airways, I wanted to share with the world the nuances of Indian vegetarian cooking and its many health benefits, especially while traveling. From an elegant interpretation of my favorite flavours of chaat to the wisdom of Sattvik cooking with a millet khichdi recipe from my grandmother, paired with pickled and fermented sides, it’s my way of showing how Indian food can be not only delicious but also thoughtful.” 

The menu features a refined reimagination of Chaat, where Chef Garima preserves the playful essence of this Indian street classic while presenting it with the sophistication of modern Indian dining. The menu further shines light on millets, once a staple in India, now revived as part of the United Nations’ International Year of Millets 2023, spearheaded by India to promote this climate-resilient, nutrient-rich grain globally. Chef Garima’s My Grandmother’s Millet Khichdi elevates this ancient grain to new heights in a comforting, Ayurvedic Sattvik preparation.

To end on a sweet note, Chef Garima turns to one of India’s most endearing culinary memories, chai and biscuit. For generations, Parle-G, regarded as the National biscuit of India, has been more than just a snack; it has been a ritual, a companion to countless cups of chai across homes and offices. 

“No Indian meal is complete without chai,” Chef Garima says. “And almost every Indian has at some point dunked a Parle-G into a hot cup of tea. For me, this collaboration was about honoring that memory and presenting it in a new light. The ‘Dunker’ dessert is designed to recreate the joy of that biscuit-dunk; soft yet crisp, spiced and juicy but elevated into a refined finale worthy of Business Class dining.” 

By reimagining Parle-G, Chef Garima brings the soul of Indian comfort and nostalgia to the skies, transforming a simple act shared by millions into an elegant dessert that closes the menu on a deeply personal and cultural note. 

Xia Cai, Qatar Airways’ Senior Vice President of Product Development & Design, said, “Having been named the World’s Best Airline for a record ninth time and the World’s Best Business Class for the twelfth time by Skytrax, we remain committed to redefining the premium travel experience. Our partnership with Chef Garima Arora, celebrated for her refined culinary artistry, reflects our shared pursuit of excellence. Exceptional onboard dining is central to luxury air travel. This new menu is our dedication to enhancing the experience for our Indian passengers. Showcasing authentic Indian flavors with a fine-dining flair, our collaboration upholds the world-class standards that define Qatar Airways. 

With this collaboration, Chef Garima Arora reimagines in-flight dining and showcases how Indian vegetarian cuisine can be celebrated at the highest level of culinary and travel excellence. While the current phase is available for passengers flying from Doha to India, the next phase will see Chef Garima’s menu extended to routes from Doha to the United States. 

The menu for the first cycle features the following:

Appetizer

Chaat: Berry Sorbet, Dal Dumplings, Pomegranate Drizzle, and Sweet Yoghurt 

Main Course 

My Grandmother’s Millet Khichdi: A Traditional Ayurvedic Sattvik Serving Designed for Easy Digestion During Travels Served with Homemade Pickles, Condiments, and Warm Shorba

Dessert

Masala Chai Mousse: Delicately Infused Aromatic Tea, Dipped Parle-G, Raspberries Stuffed with Candied Ginger